Introducing our Newest Feature

We love to read cookbooks, cover to cover, as do many of our readers. We read each cookbook like a novel, and consider each book similar to a map− providing a set of directions to a destination; a destination of adventurous deliciousness.

We have searched the world of cookbooks, and selected some of the most exciting, enticing, fun, entertaining and informative to share in our new regular feature Cookbook of the Week. You will find recipe gems and cooking treasures in each!

As you enjoy this new column, you will notice that some recipes have non−kosher ingredients. No worries! KosherEye and our knowledgeable team of cookbook authors, chefs and foodies will help you convert and change these ingredients to appropriate kosher substitutes.

For each cookbook featured, we'll share a sample recipe for readers to try

We are posting a link so that you may easily purchase the cookbook for yourself, or as a gift for your favorite foodie

And, best of all, in conjunction with these talented cookbook writers and publishers, we are launching a weekly cookbook giveaway. We will be giving away a FREE copy of the Cookbook of the Week to a random winner. It is so easy to enter, and you may enter to win the cookbook of the week, each week. The giveaway entry option email form will appear at the bottom (of the page) of each featured cookbook.

To launch this wonderful new feature, we are highlighting Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild (Andrews McMeel Publishing, LLC). For over a half century, Bon Appétit magazine has been sharing “to-die-for” desserts. From quick home-style cookies to unforgettable special-occasion finales… Bon Appétitshowcases meticulously tested recipes. Now, culled from the extensive Bon Appétit archives and including never-before-published recipes, the cookbook Bon Appétit Desserts is a comprehensive guide to all things sweet and wonderful. read more...

Attention Cookbook Writers and Media: If you would like KosherEye to consider your cookbook for our new column, send a note to
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